Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!
Yield:
1 1/2 quarts
Prep Time:10minutes
Cook:8minutes
Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!
Oh am I excited to share today’s Cookies and Cream Fudge Swirl Ice Cream recipe with you! I had originally planned to share this a little later in August but I moved some things around because I just couldn’t wait. I felt it would be a disservice not to share this recipe with you as soon as possible so you can make it the next day that you have some free time. If you couldn’t tell, I’m kind of obsessed with this recipe and I think you’re going to love it!
I don’t know what it is about Oreo cookies that have soaked up a little bit of moisture from the ice cream (it’s the same with these Cookies & Cream Cheesecake Cupcakes and the cheesecake batter) but for some reason it makes Oreos about a thousand times better to me. They’re only slightly crunchy and totally rich within the ice cream. Let me tell you a little secret about myself – I really dislike vanilla ice cream. Actually, I really dislike any plain ice cream with nothing mixed in. I NEED some kind of texture otherwise I just get bored with it, and I have a feeling many of you appreciate a good ice cream mix-in. That’s why I’ve created this Cookies and Cream Fudge Swirl Ice Cream recipe because it totally, completely, and utterly satisfies any craving I have for ice cream, for chocolate, or just for something sweet. Win!
Recipe Rundown
Taste: This is basically cookies and double cream with double the chocolate thanks to the fudge swirl. It’s like all your childhood dessert dreams wrapped into a frozen scoop. This ice cream is gooooood. However, it is pretty sweet so if you’re sensitive to sweetness you may not like this one as much.
Texture: Creamy, crunchy, smooth, fudgy, decadent. I LOVE a good variation of textures in my ice cream.
Ease: The ice cream base doesn’t require any cooking, but the fudge swirl does. Both are simple and easy they just require a little patience.
Appearance: Who could resist a bite? I certainly can’t!
Pros: Incredible ice cream recipe.
Cons: Not exactly low-fat or sugar-free.
Would I make this again? Absolutely.
Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!
In the pitcher of a blender, puree all the ice cream ingredients except the Oreo cookies. Transfer the mixture to a medium bowl and press plastic wrap against the surface. Refrigerate until completely chilled, at least 30 minutes or up to overnight.
To make the fudge swirl:
Heat the cream, butter, and sugars in a small saucepan over low heat. Bring the mixture to a boil and cook until the sugar dissolves, about 2 minutes. Remove from heat and stir in the chocolate chips. Let stand for 3 minutes before stirring completely smooth. Stir in the salt and vanilla. Let the mixture cool to room temperature before using. Fudge swirl can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before using.
To finish the ice cream:
Pour the chilled cream mixture into an ice cream maker. Freeze according to the manufacture’s directions. In the last 5 minutes of churning, add the Oreo cookies to the mixture.
Transfer the ice cream to an airtight container in batches, spooning the fudge swirl in between layers of ice cream in a swirled pattern. Press plastic wrap against the surface of the ice cream and freeze until it is firm, about 3 hours, before serving.
Recipe Notes
The corn syrup helps keep the ice cream soft, feel free to omit it if you must.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Kiersten @ Handle the Heat
— October 4, 2022 at 9:21 am
Hi Leslie! It’s so hard to know exactly what went wrong without having baked alongside you, but when heavy cream (+ other ingredients) turn into butter, it’s usually from over-whipping/mixing. Was your blender on for an extended period? Next time, I would recommend just pulsing the mixture in very short bursts until just pureed and combined, and no longer. Hopefully that will help! Good luck! 🙂
This looks delicious! I just made coffee ice cream from the NY times Melissa Clark recipe. It was really good but a bit fussy. This looks so much easier. I noticed you don’t use egg yolks in this recipe. Do you notice a difference in ice cream made without egg yolks versus ice cream that uses egg yolks?
Egg yolks definitely make for a nice smooth, rich, and creamy ice cream. However, that’s a good amount of work as you mentioned. Since this recipe has a few elements added (Oreos and fudge swirl) I felt it was rich enough on its own to not need the custard base. I actually wrote an entire cookbook on homemade ice cream sandwiches and most of the recipes are custard-based, but sometimes you just want an ice cream fix stat! Here’s the book if you’re curious: http://amzn.to/ULgPjE
Oh my gosh, I love this. 🙂 Oreos are my favorite and I just love how they change textures and become softer when you bake with them. Love the fudge swirl in this ice cream too!
You took Cookies and Cream Ice Cream to a whole new level with this!! I love that the fudge swirl is homemade and you tell us how to incorporate it into the ice cream to look so good 🙂
Oh my god, I should unsubscribe from your newsletter 😀 Damn, how do you manage to stay slim with all this sugar and fat? Are you eating only one bite of your creations, do you run marathons, do you have a hyperactive thyroid gland? xD Please tell us you secret!
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After blending, a good portion thickened and basically became butter. What could have happened and what should I do next time?
Hi Leslie! It’s so hard to know exactly what went wrong without having baked alongside you, but when heavy cream (+ other ingredients) turn into butter, it’s usually from over-whipping/mixing. Was your blender on for an extended period? Next time, I would recommend just pulsing the mixture in very short bursts until just pureed and combined, and no longer. Hopefully that will help! Good luck! 🙂
Make this guys! It’s soo good. This is a keeper for me
So happy to hear that, Aruna!!
This is the best ice cream I’ve ever made – you make it easy!
Hooray!! I’m so happy to hear that 🙂
Hi..can I make it without an ice cream machine?
Hi Tessa! Could I make this using the 2 step method without an ice cream machine?
2 ingredient*
Making it tomorrow for a dinner invite ✌…hope it comes out as good as yours
This looks delicious! I just made coffee ice cream from the NY times Melissa Clark recipe. It was really good but a bit fussy. This looks so much easier. I noticed you don’t use egg yolks in this recipe. Do you notice a difference in ice cream made without egg yolks versus ice cream that uses egg yolks?
Egg yolks definitely make for a nice smooth, rich, and creamy ice cream. However, that’s a good amount of work as you mentioned. Since this recipe has a few elements added (Oreos and fudge swirl) I felt it was rich enough on its own to not need the custard base. I actually wrote an entire cookbook on homemade ice cream sandwiches and most of the recipes are custard-based, but sometimes you just want an ice cream fix stat! Here’s the book if you’re curious: http://amzn.to/ULgPjE
This looks insanely delicious! I’m all about texture too… and chocolate. 🙂 Love that you added the fudge. Definitely makes it more irresistible.
Love Cookies and Cream any way I can get it! Your pics are SO pretty. Pinning to try soon.
Thank you so much Julie!!
I will take 3 scoops! So delicious!
This looks great but why the corn syrup?
Please read the note in the recipe.
I will be thinking of this ice cream until I make it. This will get done SOON!
Woohoo!
Oh my gosh, I love this. 🙂 Oreos are my favorite and I just love how they change textures and become softer when you bake with them. Love the fudge swirl in this ice cream too!
I’m glad I’m not the only one who thinks the Oreo texture improves with baking!
YUM! I love a good cookies & cream ice cream!
Isn’t it the best??
Whoaa..now I want this for breakfast!!
You, me, and Sally need to have an ice cream breakfast party!
You took Cookies and Cream Ice Cream to a whole new level with this!! I love that the fudge swirl is homemade and you tell us how to incorporate it into the ice cream to look so good 🙂
Thanks so much!
I’ve never wanted ice cream for breakfast more. This delicious flavor is out of this world Tessa!
Haha thanks Sally!
Oh my god, I should unsubscribe from your newsletter 😀 Damn, how do you manage to stay slim with all this sugar and fat? Are you eating only one bite of your creations, do you run marathons, do you have a hyperactive thyroid gland? xD Please tell us you secret!
Haha! Moderation and regular exercise!